We, BMers put in a lot of effort to showcase some authentic Indian food from various states in India last month. In our efforts, we realized that there were many which needed the spot light. So here is another opportunity to make use of as part of BM #40. I have chosen to showcase some unused posts of last month for Week 2.This was in my drafts for quite some time but the pictures went missing at the time. So I had to post Missi Roti instead. I realized that the pictures were there in the folder all the time and I happened to conveniently overlook them. Needless to say, this was a delightful addition to our dining table and the kids loved it.So Aloo Matar it is for Day 1 ..Ingredients -Aloo, peeled, cubed 3 cupsPeas, shelled (fresh or frozen) 3/4 cupOnions, finely chopped 3/4 cupTomato puree 4 TbspGinger-Garlic Paste 1 TbspSalt, Red Chilli Powder, Garam Masala, Amchur Powder to tasteSeasoning (Oil 2 Tbsp, Cumin seeds 1 tsp)Garnish with Coriander leavesTo Coarsely Powder -Coriander seeds 1 tspJeera/Cumin seeds 1/2 tspMethi seeds/Fenugreek seeds couple pinches

Method Of Preparation -Coarsely powder the ingredients listed under 'To coarsely powder' and set aside.In a heated pressure cooker, add oil and cumin seeds.After the cumin seeds crackle, add ginger garlic paste, the coarsely ground powder, and saute for a few seconds. Add in the chopped onions and saute until they are golden brown.Pour in the tomato puree and add about a cup of water.Let the mixture simmer until the oil oozes out.Sprinkle salt, red chilli powder, garam masala powder and the cubed potatoes. Mix well and pressure cook for 15 minutes (2-3 whistles).Remove from fire and upon cooling adjust the taste and garnish with coriander leaves.Serve it with Naan/Roti/Rice.